Eggplant & Zucchini Pasta
Eggplant (stem removed, cubed)
Zucchini (cut into matchsticks)
Cherry Tomatoes (halved)
Garlic (cloves, chopped)
Sea Salt (divided)
Lemon Juice (divided)
Chickpea Pasta (dry)
Water (reserved from cooking
Basil Leaves (finely chopped)
Store in an airtight container in the fridge for up to 3 days.
One serving is equal to approximately 1 1/3 cup.
Top with nutritional yeast, olives, and/or black pepper.
Omit, or use parsley.
Preheat the oven to 425ºF (215ºC) and line a baking sheet with parchment
In a large bowl, toss the eggplant, zucchini, tomatoes, and garlic with half the
salt and then add to the baking sheet. Place in the oven and cook for 18 to 20
Remove the veggies from the oven and toss with half of the lemon juice. Place
back in the oven for eight to ten minutes or until cooked through and brown
around the edges.
Meanwhile, cook the pasta according to the directions on the package.
Once cooked, strain the pasta, reserving the indicated amount of pasta water.
Add the pasta water back to the pot with the chili flakes, roasted veggies, and
cooked pasta. Add the remaining lemon juice and salt. Stir to combine.
Divide the pasta onto plates and top with basil. Enjoy!